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fuggedaboutit (the best meatballs you’ll ever eat)

December 14, 2010

You’re lucky I’m not Italian, or I’d have to have you bumped off for knowing about this family recipe.

HA! Okay, that’s all the corny Italian mob jokes I’ll make. I promise.

This meatball recipe is a favorite! It was given to my Grandmother by a neighbor, but to me these will always be The Carlson Family Meatballs. As usual, I’ve upped the spice amounts, so feel free to re-adjust. The original recipe also calls for parsley, but I usually leave it out.

Carlson Family Meatball Recipe

1 lb ground turkey
1/3 c. Bread crumbs
2 eggs
1 tsp garlic powder
1 tsp pepper
1/2 tsp salt
2 tbsps olive oil
1/3 c. parmesan cheese

Mix all ingredients together, just until combined. Form into balls in the palms of your hands. Cook in the skillet (put a splash of EVOO in there so they don’t stick). Make sure to roll them around occasionally so they cook evenly!

Serve: over pasta, on pizza, in a calzone, in a sub … lots of variations!

I love to make a double or triple batch of these in the winter. Roll out the balls, but line up the ones you’re not using immediately on a tin foil lined cookie sheet. Pop the whole thing in the freezer for 30 minutes to an hour. When you take them out, they’ll be firm enough to pile in a freezer bag. The next time you want meatballs, take out what you need, thaw, and cook in the skillet as directed. Enjoy!


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